Leek & Potato Soup gone too buttery (taste, salt, better)

[ontheroad]

Well, I tried to make some fresh leek and potato soup; even made the stock, but when I braised the leeks I must have gone overboard on the butter and now the soup is way too ... not good

Any suggestions for a save?

Thanks.

[Rcm58]

Put the soup in the refridgerator, when the butter hardens lift it off.

[gentlearts]

I'm just trying to imagine how anything could be too buttery.

[ontheroad]

I think you are nearly right. I do have it in the refrigerator, some of the fat from the butter is rising to the top, and I will strain it. But I am concerned about the taste.

Originally Posted by Rcm58

Put the soup in the refridgerator, when the butter hardens lift it off.

[ontheroad]

The butter rather than the leeks and potatoes became the predominant taste rather than a background flavour.

Originally Posted by gentlearts

I'm just trying to imagine how anything could be too buttery.

[eddiek]

I don't braise the leeks. I boil the potatoes (Yukon Gold, remove water above the potato line, then add "Half and Half." At that point, I add the leeks and celery, then season with salt and papper. Then let it simmer for about twenty minutes to mix the flavors

[DontH8Me]

Originally Posted by ontheroad

The butter rather than the leeks and potatoes became the predominant taste rather than a background flavour.

You can temper the strong flavor of butter by using half butter, half olive oil the next time you braise anything. It's also better for your heart and arteries